Recipe: Country Cinnamon Rolls (yeast dough, Bisquick recipe, 1970's)

COUNTRY CINNAMON ROLLS
"That good, old-time, all-American yeast bread - picture pretty baked in muffin cups. But aren't you glad you don't have to grow your own yeast, as frontier women did!"



1 pkg active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1 egg
2 tbsp sugar, divided use
3 cups Bisquick baking mix
2 tbsp butter or margarine, softened
1 tsp ground cinnamon
2 cup raisins
Icing (recipe follows)

Dissolve yeast in 1/2 cup warm water. Stir in egg, 1 tablespoon sugar and the (dry) baking mix; beat vigorously.

Turn dough onto well-floured board. Knead until slightly blistered, about 50 times.

Roll dough into a rectangle, 12x10-inches; spread with butter.

Mix the remaining 1 tablespoon sugar and the cinnamon; sprinkle over rectangle. Sprinkle raisins over sugar-cinnamon mixture.

Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 1-inch slices.

Place slices cut sides down in well-greased muffin cups. Cover; let rise 30 minutes.

Heat oven to 375 degrees F.

Bake 12 to 15 minutes. Immediately remove from pan. Let stand 5 minutes; frost with Icing. Serve warm.

ICING

1 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon almond extract

Mix Icing ingredients together until smooth.

Makes 1 dozen cinnamon rolls
Source: Recipe pamphlet: Folk Breads U.S.A., Betty Crocker Bisquick Cookbook, Supplement Three, General Mills, Inc., 1973